This is my signature dish. It is comfort food and can be both elegant or Tuesday night supper. I have gotten calls from friends across the country who want me to mail them a pan of my enchiladas.

Ingredients

2tablespoons olive oil

1tablespoon butter

1medium white onion, finely chopped

1 to 2medium jalapeno chilies, seeded and finely chopped

3garlic cloves, minced

1(4-ounce) can chopped mild green chilies

1bunch cilantro leaves, chopped

2(10-ounce) cans reduced-fat cream of chicken soup

1(8-ounce) container light sour cream

3cups shredded cooked chicken

1/2teaspoon salt

Coarsely ground black pepper

10(7-inch) flour tortillas

2cups shredded Cheddar cheese

Instructions

Preheat oven to 350F. Grease a 13 x 9-inch glass baking pan.

Heat oil and better in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.

Arrange the tortillas on a work surface. Spoon about 1/4 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.

Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes.